Homemade soup recipe made from scratch using a whole Lilydale Free-Range chicken. Packed with vegetables to create a home made chicken stock, this recipe was made by Hayden Quinn for Lilydale
Ingredients
1.5kg Lilydale Free Range Whole Chicken
5cm piece ginger, roughly chopped
6 sprigs thyme
1 bunch parsley stalks, roughly chopped
2 teaspoons black pepper corns
3 tablespoons apple cider vinegar
Salt, to taste
2 tablespoons olive oil
2 brown onions, quartered
3 carrots, roughly chopped
3 celery stalks, roughly chopped
1 head garlic, halved
Method
Heat a large stock pot over a medium low heat. Drizzle olive oil and brown the chicken all over. Remove chicken. Add onion, carrots, celery, garlic and ginger and cook until aromatic. Place chicken back in pot, adding thyme, parsley stalks and black pepper. Cover with water and add apple cider vinegar. Season with salt to taste
Bring to the boil, then reduce to a simmer and cook for 1 hour. Allow chicken to cool slightly in liquid. Carefully remove chicken and set aside. Once cool enough to handle, pick the chicken meat into small pieces
Strain cooking liquor through a sieve lined with muslin, discarding solids
Return soup to a clean pot adding the fresh carrot and celery. Cook for a further 8-10 minutes or until carrot is just cooked
To serve, add chicken to bowls, pouring over soup and topping with chives, parsley and a drizzle of extra virgin olive oil
Tips & Hints
You can add rice, pearl barley, egg noodles, potatoes, dumplings, matzo balls etc. to bulk out the soup
